Homemade Naan

These naan bread are fried in a pan, since I do not have a tandoori oven, I prefer to do it this way. I like the result better than if I baked them in the oven.
1 sashet yeast
4 tablespoons warm milk
2 teaspoons sugar
450 g flour
1 tsp bakingpowder
1/2 tsp salt
1.5 dl milk
1.5 dl plain yoghurt
1 beaten egg
2 tablespoons ghee, pluss a litle bit more to brush on the finished naan breads.
Topping suggestions:
Nigella seeds, poppy seeds, sesame seeds, or chopped garlic and fresh coriander.


Combine the first three ingredients in a small bowl, stir and let it sit untill it start to foam.
Sift the flour with bakingpowder and solt into a baking bowl.
Make a well in the centre of the flour mixture and pour in the yeast mixture and the rest of the ingredients.
Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the ‘well’, to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
Cover the dough with a damp tea-towel and leave in a warm place for 10-15 minutes. devide the dough into 8-10 balls
Preheat the oven to 250 C on the grill setting and place a heavy baking sheet on the upper shelf  to heat
Roll the dough balls out quite thinly, in to an oval or a teardrop shape. Sprinkle over your chosen topping and press into the surface of the dough.
Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.
I prefer to fry them in a pan I feel that it is easier to control the cooking time this way.

3 thoughts on “Homemade Naan

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